You may remember, six weeks ago in this space, I shared that I was giving up sweets for Lent. I'm happy to say that I stuck to it faithfully, although it seemed to get more challenging as we approached Easter. I must admit that this week, I googled "when is Lent over" so I didn't accidentally give up sweets for a day - or an hour - too long. One of my ministers confirmed that Lent extended to sundown on Saturday. (I may have eaten a celebratory blondie at the stroke of sundown last night.)

The only way I can bid farewell to Lent properly is to post a dessert recipe worthy of a six-plus week wait. I received my Easter issue of Canadian Living in the mail around the first of March, and have been waiting ever since to make these Mini Carrot Cake Trifles. I served them for our Easter dessert tonight, and in so doing, found a new classic.

A poem to celebrate Easter, and spring, and new beginnings:

"Gardens are also good places
to sulk. You pass beds of
spiky voodoo lilies
and trip over the roots
of a sweet gum tree,
in search of medieval
plants whose leaves,
when they drop off
turn into birds
if they fall on land,
and colored carp if they
plop into water.

"Suddenly the archetypal
human desire for peace
with every other species
wells up in you. The lionand the lamb cuddling up.
The snake and the snail, kissing.
Even the prick of the thistle,
queen of the weeds, revives
your secret belief
in perpetual spring,
your faith that for every hurt
there is a leaf to cure it."

In large bowl, whisk together egg yolks, 1/2 cup milk, sugar and cornstarch. In heavy-bottomed saucepan, heat 2 1/2 cups milk and three-quarters of the cream cheese over medium heat, whisking, just until smooth and bubbles form around edge. Gradually whisk into egg yolk mixture. Return to saucepan; cook over medium heat, stirring, until thick enough to mound on spoon, 6 to 8 minutes. Strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours. Make up to 24 hours in advance.

2. For the Carrot Cake:

While custard is chilling, in large bowl whisk together flour, baking powder, cinnamon, salt, baking soda and nutmeg. In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla; stir into flour mixture just until moistened. Stir in carrots. Scrape into 2 parchment paper-lined 8" x 4" loaf pans. Bake in 350 degree oven for 40 to 45 minutes or until cooked through. Make up to 24 hours in advance, wrapping in plastic wrap and storing at room temperature.

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comments:

Congratulations that's a long time without sweets. Did you notice that you craved them less? I keep reading if you stop eating sweets you'll will stop craving them. I have such a sweet tooth. The trifles look delicious, one of my favorite desserts.

Congratulations Beth for giving up sweets. The first time I did it was when I was pregnant with my first child. I did everything text book. By the second I ate malted milk balls daily. It wasn't until recently that I've really tried to ween myself off of sweets and bread in an effort to keep my girlish figure. Kudo's to you - I know it was tough to do.

Congratulations Beth for giving up sweets. The first time I did it was when I was pregnant with my first child. I did everything text book. By the second I ate malted milk balls daily. It wasn't until recently that I've really tried to ween myself off of sweets and bread in an effort to keep my girlish figure. Kudo's to you - I know it was tough to do.

Congrats on sticking it out and making it through Lent. That is serious! And this parfait is definitely worthy of the long wait. I hope you savored every bite. What was it like after six weeks...did you crave sugar less or was it a "thank goodness" moment when you finally had it?! : )